"This pasta salad features a kaleidoscope of crunchy veggies. Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions, and dress with sweetened mayonnaise and vinegar." — Inspired by Home Cooks
Watch video tips and tricks
red onion, sliced
thinly sliced carrots
red bell pepper, chopped
chopped green bell pepper
distilled white vinegar
SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper to taste
This was good, but not fantastic. I was the only one in my family who did not add anything to improve the flavor of it once we started eating. I love all of the nice raw veggies that go into this salad and you can mix and match to suit your family's tastes (I added a few radish slices), but the dressing turned out sweet. It reminded me of a good coleslaw dressing. I'll definitely use this idea again, but will make a vinaigrette instead of the Splenda/mayo/vinegar dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Eat Your Veggies Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 443
** Calories from Fat: 17
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
See how to make a healthy Asian-inspired pasta salad with chicken.
This salad is bursting with authentic ingredients and flavors.